When frying shredded potatoes, when to put vinegar is the key! It's done right, it's sour, spicy, crispy, and not sticky to the pan
Potatoes are common ingredients, the price is not expensive, but the nutritional value is very high, containing protein and various minerals, as well as vitamin C, B1, B2, etc., especially vitamin C content, you can never imagine, it is higher than many fruits and vegetables, up to 10 times that of apples.
Potatoes can be fried or stewed can be fried, but now into the summer, we still have to eat lighter, to avoid adding burden to the stomach, my family most often eat is sour and spicy potato shreds, sour and spicy crisp and refreshing to eat very appetizing, this dish is also a lot of people from snacks to large a home cooking.
A plate of seemingly simple and home-style fried potato shreds, but there are many people who are not fried well, fried is fried, but the taste is not crisp enough, sometimes sticky pan, potato shreds are also glued together, so how to fry potato shreds in the end? Put vinegar first or vinegar later? In fact, when to put vinegar is the key, do the right sour spicy crisp and not stick pan.
【Sour and spicy shredded potatoes】
Ingredients used: potatoes, peppers
Seasonings: salt, soy sauce, balsamic vinegar, dried red pepper, garlic, vegetable oil
Preparation steps:
1, the potatoes are first peeled and then cut into fine wires, add an appropriate amount of cold water to soak for a while, and then rinse several times, so that the starch in the potato shreds can be removed, and the fried potato shreds will be more crisp.
2, 1 pepper to remove the seeds and cut into thin strips, if there is a red pepper and then put a little, the color will look better.
3: Heat a wok and add a little vegetable oil, add minced garlic and dried red pepper to burst the aroma.
4, the key point comes, after frying the minced pesto and dried red pepper, at this time put in some balsamic vinegar or aged vinegar, the amount of vinegar should be slightly more, because the vinegar will volatilize after heating.
5, vinegar poured into the pot after heating for a while, will begin to bubble intensively, at this time into the drained water of the potato shreds for sautéing, fried potato shreds can not blanch water, blanched potato shreds and then fried, the taste is not crisp.
6, sauté for a while, see the potato shreds are translucent, at this time add the right amount of salt and a little raw soy sauce to fry evenly, and finally add the pepper to quickly sauté a few times, this sour and spicy crisp potato shreds becomes.
Cooking Tips:
1, after the potato shreds are cut, soak in cold water for a while to remove some starch.
2, fried potato shreds to be crisp and non-stick pan, be sure to put in vinegar when frying minced pesto and rolling peppers, so that the vinegar can avoid the problem of potato sticking to the pan, and will also make the potatoes more crisp.
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